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Photo: J. Savage Gibson Photo by: Photo: J. Savage Gibson

Beurre Blanc Sauce

This recipe goes with Pumpkin Risotto with Shrimp

Southern Living OCTOBER 1998

  • Yield: 3 cups

Ingredients

  • 1/4 cup dry white wine
  • 3 small shallots, chopped
  • 1 bay leaf
  • 1/4 cup reserved mashed pumpkin
  • 1 pint whipping cream
  • 1/2 cup butter or margarine, softened
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

Bring first 3 ingredients to a boil in a large saucepan; reduce heat, and simmer until reduced by half. Remove and discard bay leaf. Stir in mashed pumpkin.

Process white wine mixture in a blender until smooth, stopping to scrape down sides. Return mixture to saucepan, and whisk in whipping cream. Cook sauce over medium heat, whisking occasionally, 5 minutes.

Whisk in butter and remaining ingredients.

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Beurre Blanc Sauce Recipe

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